Pilaf with chicken in a frying pan
4 servings
60 minutes
Chicken pilaf in a skillet is a simple and aromatic version of a traditional Eastern dish adapted for quick cooking. Despite its Greek origins, this recipe incorporates Eastern spice notes like cumin, turmeric, and barberry, creating a rich flavor with a hint of spicy warmth. Juicy chicken, tender rice, and sweet carrots complement each other perfectly, while garlic adds zest. This dish is convenient to prepare in one pan, preserving all the depth of flavor without the need for long simmering. Chicken pilaf is suitable for both everyday dinners and cozy family gatherings, offering the warmth and richness of traditional flavors in a modern interpretation.
1
Cut the onion into large squares (so it feels good in the pilaf).
- Onion: 2 pieces
2
Wash, peel, and grate the carrot on a coarse grater.
- Carrot: 3 pieces
3
Cut the chicken fillet into small pieces.
- Chicken breast fillet: 400 g
4
In a heated pan, fry the onion in vegetable oil until golden brown.
- Onion: 2 pieces
- Vegetable oil: to taste
5
Add the chopped chicken fillet and lightly fry it with the onion.
- Chicken breast fillet: 400 g
6
Add grated carrots to the fried onions and chicken fillet. Cover with a lid and simmer for about 5 minutes.
- Carrot: 3 pieces
7
Open the lid and add spices: barberry, cumin, turmeric, pepper mix, and salt. Be careful with the salt — rice absorbs salt well, and it’s unlikely to fix over-salted pilaf.
- Pilaf seasoning: to taste
- Salt: to taste
8
Pour in water to cover the meat. Simmer on low heat with a lid for about 20-25 minutes.
- Chicken breast fillet: 400 g
9
Now the main thing is to rinse the rice (4-5 times under water until the water runs clear). Pour the rice over the meat and, importantly, do not mix.
- Short-grain (round) rice: 500 g
10
The last step is to cover the rice with water by 1.5-2 cm and simmer with a lid.
- Short-grain (round) rice: 500 g
11
After 15 minutes, take 6 cloves of garlic and press them into the rice without peeling. Cover again and cook for another 10 minutes until the rice is done and the water is fully absorbed.
- Garlic: 6 cloves